Pie a La Tamale
Bring the bold, comforting flavors of tamales to your dinner table with this hearty and family-friendly Pie a La Tamale! This dish layers a savory ground beef (or lean turkey) filling, infused with spices, black beans, and vibrant veggies like red bell peppers and tomatoes with green chilies, under a golden, cornbread topping studded with sweet corn kernels. A sprinkle of melted cheddar cheese brings it all together with a perfect cheesy finish. Ready in just about an hour, this recipe is ideal for busy weeknights or casual gatherings. Serve it straight from the oven, garnished with fresh cilantro for a pop of color and extra zest. Indulge in this quick and easy twist on a tamale pie that's sure to become a household favorite! Keywords: tamale pie recipe, easy tamale pie, cornbread topping, Southwestern comfort food.
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey for a leaner option)
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 10 ounces Canned diced tomatoes with green chilies (e.g., Rotel)
- 15 ounces Canned black beans, rinsed and drained
- 2 tablespoons Taco seasoning mix
- 0.25 cup Water
- 8.5 ounces Corn muffin mix (e.g., Jiffy)
- 1 large Egg
- 0.33 cup Milk
- 0.75 cup Sweet corn kernels (frozen or canned, drained)
- 1.5 cups Shredded cheddar cheese
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles with a spoon, about 5-7 minutes. Drain any excess fat.
Add the diced onion, minced garlic, and red bell pepper to the skillet. Cook for an additional 3-4 minutes until the vegetables soften.
Stir in the diced tomatoes with green chilies, black beans, taco seasoning, and water. Simmer for 5 minutes, stirring occasionally, until the mixture is thickened. Remove from heat.
In a medium mixing bowl, prepare the corn muffin batter by combining the corn muffin mix, egg, milk, and corn kernels according to the package instructions. Stir until just combined.
Spread the meat and vegetable mixture evenly into the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese on top.
Pour the corn muffin batter over the meat mixture, spreading it out gently with a spoon to cover the top evenly.
Bake in the preheated oven for 20-25 minutes, or until the corn muffin topping is golden brown and a toothpick inserted into the center comes out clean.
Remove the dish from the oven, sprinkle the remaining 0.5 cup of cheddar cheese on top, and let it melt from the residual heat.
Garnish with freshly chopped cilantro if desired. Let the pie rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.4 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 306 mg | 24% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
